Recipe of March by the School of Las Vegas: whipped caramel ganache

by Umberto - Tuesday, March 31, 2015

Recipe of March by the School of Las Vegas: whipped caramel ganache

Waiting to come back in the School of Jean-Marie Auboine next 28 of April,  for the first course with Fbm about the "from beans" chocolate makers, here is the recipe for this month:

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The Course of Pastry is going on with Cookerylab ...

by Umberto - Tuesday, March 10, 2015

The Course of Pastry is going on with Cookerylab ...

It has started the second week of the course of Pastry of Cookerylab! Armando Palmieri, Martina Presta and Luigi Musio are some of Teachers that in  these days are alternated teaching ...

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Started the new course of Cookery Lab!

by Umberto - Tuesday, January 27, 2015

Started the new course of Cookery Lab!

Yesterday started the first course of Pastry and Cake Design in our school for this year. After Luigi Musio, today we have back Armando Palmieri. The course will end on February, 6.

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3 Friends ...

by Umberto - Sunday, January 18, 2015

3 Friends ...

Jean Marie Auboine, Umberto Boscolo and Gary Rulli. The Director of the School of chocolate in Las Vegas, the Owner of Fbm and one of the most important and historical Fbm customers of San Francisco. Three friends who find themselves in Rimini after meeting last Fall in Nevada. It has been planned the course in the US for next April dedicated to "from beans maker"  in the School of Las Vegas. For this class, we will have a new hall dedicated to the production of chocolate. Later we will explain more about the program and dates.

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Ernst Knam back in February!

by Umberto - Friday, January 16, 2015

Ernst Knam back in February!

A new course .... with Ernst Knam! Registration is now open to attend the course about chocolate's creation with the "King of Chocolate" that, with the great success he has with his Tv editions, is increasingly present in the TV listings of Discovery Real Time .... but we can not say more. If you want to find yourself on the side of the King, for advice, for tips on the best and most profitable ways of working for your chocolate, here is the right course for you.

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The first year's class...

by Umberto - Saturday, January 10, 2015

The first year's class...

Ended yesterday "Clever pastry," the first year class of our School with Armando Palmieri.

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Again Hawaii: Manoa, 3 Fbm in 3 years!

by Umberto - Tuesday, January 06, 2015

Again Hawaii:  Manoa, 3 Fbm in 3 years!

Dylan, the holder of Manoa chocolate, the "from beans to bars" most famous of Hawaii is not only a client but now is a great friend of Fbm. Also this year, he bought his third Fbm for his factory. A pleasure to do the "start up" by Skype and a pleasure to have a chocolate maker, a great connoisseur of our tempering machines , also in Hawaii.

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Greetings from Las Vegas!

by Umberto - Wednesday, December 24, 2014

Greetings from Las Vegas!

Here's the good wishes from the School of chocolate in Las Vegas! Obviously made of chocolate. Some delay in setting the new room where will be the production of the chocolate ... but very soon we can have the dates of the next courses entirely dedicated to the production "from beans" in Las Vegas.

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Brisbane: She said "yes" ...

by Umberto - Thursday, December 18, 2014

Brisbane: She said "yes" ...

Speaking again about Australia, in the luxurious Palazzo Versace near Brisbane, one of our customers, famous to create words and numbers in chocolate made this cake on request by an host of the Resort who wanted to surprise his girlfriend not with a question but with "the question ". At the end the answer has been "yes" ...

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Christmas' chocolate (Chapter 1): Knam

by Umberto - Monday, December 15, 2014

Christmas' chocolate (Chapter 1): Knam

A long tour around the world thourgh chocolate and Christmas with some new, old, historical, famous or not so famous costumers ... We start from the Star of Real Time Channel,  Ernst Knam's chocolate shop, waiting next year when he 'll  be back in our school, and we can appreciate his style with chocolate and with his shop.

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